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1
In a large mixing bowl, mash bananas until no large chunks are left.
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2
Add eggs and the 1 T vanilla and mix on high speed for about 2 minutes.
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3
Lower speed to medium, slowly add the cake mix, then the oil.
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4
Mix just long enough to incorporate all ingredients.
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5
Pour into 9x13 baking pan and bake 30-35 minutes at 350 degrees.
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6
When finished, remove from oven and immediately make 16-20 holes all over the surface of the cake (I use a small wooden dowel for this, but the handle of a wooden spoon works nicely).
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7
Allow cake to cool completely; while it's cooling, slice the banana into thin slices and toss the slices in the lemon juice, then set aside.
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8
When cake is cooled, whisk 3 cups of the milk with the two boxes of pudding and the teaspoon of vanilla.
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9
Working very quickly while the mixture is still thin, pour half the pudding over the holes of the cake, setting aside the remaining half of the pudding.
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10
Arrange 16 of the vanilla wafers on top of the cake, covering the holes.
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11
To the reserved pudding, whisk in the remaining cup of milk and allow it to set (about 2 minutes); then evenly spread pudding over vanilla wafer layer.
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12
Drain the lemon juice off the bananas and layer them over the pudding.
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13
Swirl whipped topping over the top, taking care not to pick up the bananas or the pudding.
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14
Crush remaining 4 vanilla wafers, sprinkle cookie crumbs over cake.
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15
Refrigerate at least 6 hours (overnight is better).
